Beer and Wine Final alcohol content in wine varies from 6-9 % by weight both (a) and (b) 13-15 % by weight 8-13 % by weight 6-9 % by weight both (a) and (b) 13-15 % by weight 8-13 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation reduces total acidity produces lactic acid all of these produces diacetyl reduces total acidity produces lactic acid all of these produces diacetyl ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Ales are the beer in which fermentation is carried out using middle yeast either of the above top yeast bottom yeast middle yeast either of the above top yeast bottom yeast ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to glucose and peptone as well as peptides maltose and amino acids maltose and peptone as well as peptides glucose and amino acids glucose and peptone as well as peptides maltose and amino acids maltose and peptone as well as peptides glucose and amino acids ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from 17-25% more than 25% 1-5 % 4-17 % 17-25% more than 25% 1-5 % 4-17 % ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, malic acid may precipitate, leaving small crystals the wine will be too low in acid the wine will have an odd odor the wine may be microbially unstable malic acid may precipitate, leaving small crystals the wine will be too low in acid the wine will have an odd odor the wine may be microbially unstable ANSWER DOWNLOAD EXAMIANS APP
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